Hot melting Calzones filled with flavorful fillings and dipped in spicy Italian sauce were a favorite treat for us on cold winter nights.

The challenge was making them taste amazing yet be healthy enough to met all our expectations.

It all started with a recipe we ran across for making Walnut Meatballs. We made the recipe out of curiosity and a desire to have meatballs again on our spaghetti. When we tasted them we were literally shocked that the flavor, texture and ability to stay in a meatball after being cooked were all the same as when we use to make them out of ground steak.

Not believing our taste buds we made more and had various people (none that were vegan) taste them and give their opinions. A few said to add more spices but all agreed these were shocking good and could have fooled them for being made out steak.

From there the recipe came together fairly quickly – 

  1. Craving for Calzones one weekend
  2. Finding Bob’s Red Mill gluten free pizza mix in the grocery trip
  3. Grabbing our favorite dairy free cheeses, ingredients for our latest marinara sauce recipe, and a handful of organic mushrooms
  4. Putting it all together and baking it with fingers crossed
  5. Inviting unknowing friends over to try it (thanks Tyler and Garret!)
  6. Biting into a warm, Calzone dipped in rich, Italian marinara sauce that overwhelms you with flavors and warm memories

(If you are short on time or want to make it easier – our best friends just get the Bob’s Red Mill mix and add walnuts mixed with italian seasoning, salt pepper and garlic powder, and store bought marinara, olives and vegan cheese – and they say it tastes really good, too.) 

Make these for your next get-together and your sure to be the hit of the party!

Calzones with Walnut Sausage Mushrooms and Spicy Italian Marinara Sauce Vegan Gluten Free
Votes: 1
Rating: 5
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Print Recipe
    Servings Prep Time
    4 large calzones or 6 small calzones 30 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    4 large calzones or 6 small calzones 30 minutes
    Cook Time
    25 minutes
    Calzones with Walnut Sausage Mushrooms and Spicy Italian Marinara Sauce Vegan Gluten Free
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      4 large calzones or 6 small calzones 30 minutes
      Cook Time
      25 minutes
      Servings Prep Time
      4 large calzones or 6 small calzones 30 minutes
      Cook Time
      25 minutes
      Ingredients
      Gluten Free Pizza Dough
      Walnut Sausage
      Spicy Italian Marinara Sauce
      Fillings
      Servings: calzones or 6 small calzones
      Units:
      Instructions
      Gluten Free Pizza Dough
      1. Preheat oven to 425°F and cover a baking sheet with a piece of parchment paper. In a large bowl, combine water and yeast (the packet comes in the bag). Let stand for 5 minutes while the yeast dissolves. In a small bowl prepare the flax or chia eggs by mixing 6 Tbsp of water with 2 Tbsp of flax meal or chia seeds. Let the mixture sit for 5 minutes until it begins to thicken.
      2. In the large bowl containing the yeast add the flax or chia eggs, and the GF Pizza Crust Mix and stir until ingredients until ,they are completely combined.Leaving dough in the bowl, split into 4 or 6 pieces. Roll each of these into a ball. Cover with a clean towel or parchment paper with a plate or band to hold it down and allow to rise 20 minutes.
      Walnut Sausage
      1. This sausage filling can be prepared ahead of time and refrigerated or frozen until time to use. In a food processor or powerful blender, add the walnuts, onions and oil. Blend, scraping down the sides of the container to ensure all walnuts are diced into small pieces. The mixture should be smoother and resemble ground beef or sausage.The blending is primarily for looks and texture - so you can't go wrong here unless you don't chop the walnuts small enough to break up any large pieces.
      2. Add the rest of the seasonings and blend again until they are evenly mixed. Cover and set this mixture aside.
      Spicy Italian Marinara Sauce
      1. Heat a burner on the stove to medium heat. Combine all the ingredients in a heavy duty sauce pan and stir until they are well combined. Cover with a lid and let simmer, stirring occasionally to heat until you are ready to use it.
      Gluten Free Pizza Dough
      1. Time to go back to your dough and begin to make the Calzones. First cover your work surface with a piece of parchment paper. Use organic rice, rye or spelt flour (or anything you have on hand) to dust the surface lightly so that your dough doesn't stick.Place one ball of the dough on your dusted parchment paper and roll it around to coat all edges with the flour. You may need to add a bit more until the dough is no longer sticky on the outside.
      2. Place another piece of parchment paper on top and gently roll the dough out using a rolling pin (if you don't have a rolling pin look around for a jar or container that is smooth on the sides and use that)Roll the dough into a circle that is around a 1/4 inch thick. You have two choices here - you can roll out all the dough and place it on flour dusted parchment paper until your ready to fill them, or fill each as you roll it out.
      3. To make the Calzones, spread one half of the dough with the marinara sauce. Spread the other side with your choice of vegan cheese (this can be tricky because the dough is so soft. We either place small dabs of cheese on the dough and gently spread them out, or just stick with placing the cheese in small dabs all over one half of the dough.Then top the marinara side with the walnut sausage filling and with your favorite vegetable (we used mushrooms but you could use olives, chopped bell pepper, drained and dried artichoke hearts or even mounds of fresh spinach)
      4. Gently, using your parchment paper to support the dough or a large spatula, fold the half side with the cheese and gently place it on top of the walnut filled side.Pinch the dough all around the edges together to seal it.
      5. Lift the Calzone with your spatula and place it on your prepared baking sheet. When all your Calzones are on the sheet, bake it them for 20 - 25 minutes or until the crust is golden brown.Let them cool for 5 minutes before serving, but make sure to serve them hot because that's when their flavor is the best. Dip them in the extra marinara sauce you made for the best taste sensation. Yum! Enjoy 🙂
      6. These Calzones, dough, sausage and marinara sauce all keep well and extra can be made in advance for last minute meals. They can be refrigerated for up to a week or frozen for up to 3 weeks in covered glass storage containers.We make extra sausage and marinara to use on spaghetti nights or for topping our pizzas!
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